• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked
• 1 medium beer, roasted, peeled, and quartered
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• ¾ teaspoon fine sea salt
• Optional garnishes: chopped cilantro, flaky sea salt, olive oil

1. In a food processor or high-speed blender, combine the chickpeas, beet, garlic, tahini, lemon juice, olive oil, and salt. Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
2. Transfer to a small serving bowl and garnish with chopped cilantro, flaky sea salt, and / or a drizzle of olive oil (if desired). Serve with Pita Chips, Crostini, or carrot sticks.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!